Serves: 4
Total Calories: 219

MUSHROOM MIXTURE
2 small shallots minced fine (or 1 small onion)
1/3 cup olive oil
1 pound sliced mushrooms (I like shiitake, but you may use morels, crimini, baby bellas, or white button)
1/2 teaspoon salt
lots of freshly ground pepper
1 teaspoon fresh thyme or 1/2 teaspoon dry
3/4 cup dry white wine
1 teaspoon cornstarch
2 tablespoons chopped parsley
POLENTA
1 cup polenta
4 cups water
salt to taste

Sauté shallots in olive oil over medium-high heat until golden. Add mushrooms, salt, pepper, and thyme to pan and cook until mushrooms are soft. Add wine and simmer until at least half of it evaporates. Add cornstarch and stir quickly to thicken sauce without making lumps. Remove from heat, stir in parsley, and cover while you make the polenta. Boil water for polenta. When it comes to a rolling boil, pour in polenta, stirring constantly. Lower heat and cook stirring about 4 or 5 minutes until polenta reaches desired consistency. When done, you may plate it individually or spread the polenta on a platter, making a slight well in the middle, and top with mushrooms. Sprinkle with salt and freshly ground pepper. Serve hot.

Tip
Polenta is an Italian dish made from boiled, slowcooked, ground cornmeal. Sometimes it is made from very finely ground yellow corn meal, and sometimes it is made from coarse grain. Sometimes yellow and white cornmeal are blended. The method of cooking polenta doesn’t really vary, but use coarse polenta if you want it thick and finely ground polenta if you want it thinner. Medium-ground polenta is suitable for most dishes. Polenta is also available ready-made.

Nutritional Facts:

Serves: 4
Total Calories: 219
Calories from Fat: 160

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Raf's Cuban Rice and Beans
Polenta Pie
Polenta with Mushrooms
Moroccan Vegetable Tagine
Sunflower Lentil Loaf
Thai Yellow Curry with Eggplant and Sweet Potato
Falafel
Four Bean Stew
Millet Marranca
Ratatouille
Stuffed Cabbage
Black Bean and Spinach Burritos